Chicken with wine, tarragon and green beans

  • serves 4
  • Easy

Tarragon and chicken is a classic match, and this easy chicken dish is ready in thirty minutes. It's perfect for a mid-week meal.



  • olive oil
  • chicken breasts 4, skin on
  • shallots 2, finely sliced
  • white wine 300ml
  • butter 100g cold, diced
  • tarragon a small bunch, leaves picked
  • green beans 300g, blanched for 2 minutes and drained


  • Step 1

    Heat a little oil in a large non-stick frying pan. Season the chicken breasts then cook skin-side down until the skin is crisp and golden brown. Turn over and continue to cook until the chicken is just done, about 8 minutes, remove and keep warm in a low oven.

  • Step 2

    Add the shallots to the chicken pan and cook until softened. Add the wine then bubble until reduced by half. Whisk in the butter then stir through the tarragon and beans and season. Serve the chicken with the beans.